Burnt courgette with anchovies and pine nuts

Serves four as a meze

• 5 courgettes
• 2 anchovy fillets
• 2.5 tbsp olive oil
• 0 Salt
• 1 clove garlic
• 3 baby courgettes
• 15g basil leaves
• 20g pine nuts
• 10g parmesan

Step 1
Serve this on bruschetta as part of a meze spread, or alongside slow-roast lamb.

Step 2
Turn the grill to its highest setting.

Step 3
Put the big courgettes on a baking tray lined with foil, then cook them about 10cm below the grill for up to an hour, turning them halfway, until the skins are very crisp and brown.

Step 4
Set aside and, when cool enough to handle, peel off and discard the skin (or cut the courgettes in half and scoop out the flesh).

Step 5
Put the flesh in a colander for half an hour, to drain.

Step 6
Put the drained courgette flesh in a medium bowl and mix in the anchovies, two tablespoons of oil, a quarter-teaspoon of salt, the garlic, sliced baby courgettes and two-thirds of the basil.

Step 7
Heat the remaining half-tablespoon of oil in a small frying pan on a medium flame, then toast the pine nuts for two to three minutes, until golden-brown.

Step 8
Tip the nuts and their oil into the courgette mix, stir to combine, then transfer to a shallow serving bowl.

Step 9
Sprinkle with the parmesan and the remaining basil, and serve.